Tamarind tree has been cultivated for thousands of years. It bears pod-like fruits that contain brown, sticky, and fibrous flesh once they matured. This fruit, which tastes tangy-sweet, has been used for various dishes. Also, extracts from it were used traditionally to treat snake bites, constipation, malaria, diabetes, and other chronic diseases.
Aside from its taste, tamarind has been globally popular due to its several therapeutic properties. It has potent antiseptic and anti-inflammatory properties and serves as an excellent laxative and carminative.
How Our Heart Benefits From Tamarind
Tamarinds have the potential in lowering down cholesterol and blood pressure levels, according to a study published in the Food and Chemical Toxicology journal.
This sour fruit contains vitamin C that acts as an antioxidant that helps neutralize free radicals that have been linked to various heart diseases and other chronic health issues.
Moreover, the dried pulp of tamarind fruits has anti-hypertensive effects. It can help scrape excess LDL cholesterol from the arteries and veins, thus reducing the body’s cholesterol levels (at a dose of 15 mg/kg body weight). Additionally, the potassium present in tamarind is known as a vasodilator that reduces the stress on the cardiovascular system which in turn, helps lower down blood pressure levels.
Tamarind extract has a high potential to lower the risk of atherosclerosis in humans.
One way of consuming tamarind is by extracting the juice from its pulp. Here’s how to do it.
Soak a small piece of tamarind in warm water and leave for about 10 minutes until it softens. Using the fingers, squeeze and squish the tamarind piece and strain the juice. Discard the pulp.